Shrimp Caprese Recipe

This Shrimp Caprese Recipe is inspired by the vibrant, fresh flavors of a classic Italian salad, transformed into a decadent seafood pasta. It is a garlicky and cheesy recipe, which calls for succulent shrimp, marinated Roma tomatoes, and delicate angel hair pasta. It’s a restaurant-quality recipe, ready in about 1 hour 30 minutes (including marinating time).

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Shrimp Caprese Recipe Ingredients

For the Marinated Tomatoes:

• 3 lbs Roma tomatoes, diced
• 30 fresh basil leaves, thinly sliced (chiffonade)
• 1/4 cup extra virgin olive oil
• 3 tablespoons garlic, minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt

For the Cream Sauce and Pasta:

• 4 tablespoons unsalted butter
• 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 3 cups heavy cream
• 2 cups freshly grated Parmesan cheese
• 2 lbs angel hair pasta
• 3 cups shredded mozzarella cheese

For the Shrimp:

• 3 lbs shrimp, peeled and deveined
• 1 tablespoon olive oil (if pan-searing)
• Salt and black pepper, to taste

How To Make Shrimp Caprese

1. Marinate the tomatoes: In a large glass bowl, combine the diced Roma tomatoes, sliced basil leaves, olive oil, minced garlic, Italian seasoning, and salt. Toss everything together thoroughly. Cover the bowl and let it sit at room temperature for at least 1 hour. This resting period is the professional secret to this dish; it allows the salt to draw out the tomato juices and the garlic to infuse the oil, creating a flavorful “bruschetta-style” base.
2. Prepare the wine cream sauce: In a very large skillet or wide saucepan, melt the butter over medium heat. Pour in the white wine and bring it to a gentle simmer. Let it cook for 3 to 5 minutes to reduce slightly. Whisk in the heavy cream and the grated Parmesan cheese. Stir constantly until the cheese is melted and the sauce has thickened into a smooth, velvety consistency.
3. Cook the pasta: While the sauce is thickening, bring a large pot of salted water to a boil. Drop in the angel hair pasta. Because angel hair is so thin, it only needs about 2 to 3 minutes to reach al dente. Drain the pasta quickly and toss it directly into the skillet with the hot cream sauce. Mix well until every strand is coated.
4. Combine with tomatoes: Dump the entire bowl of marinated tomatoes—including all the liquid at the bottom—into the pasta and sauce. Stir gently to distribute the tomatoes and basil. The aroma at this stage will be incredible as the fresh garlic and basil hit the warm cream.
5. Broil to a bubble: Preheat your oven’s broiler. Transfer the pasta mixture into a large oven-safe baking dish (or keep it in the skillet if it is oven-safe). Cover the top evenly with 3 cups of shredded mozzarella cheese. Place it under the broiler for 2 to 3 minutes. Watch it closely! You want the mozzarella to be melted, bubbly, and toasted with golden-brown spots.
6. Cook the shrimp: While the pasta is under the broiler, prepare your shrimp. Season them lightly with salt and pepper. You can either grill them or pan-sear them in a hot skillet with a splash of olive oil. Cook for about 2 minutes per side just until they turn pink and opaque. Do not overcook them, or they will become rubbery.
7. Assemble and serve: Plate a generous portion of the cheesy Caprese pasta. Top each serving with several hot, seared shrimp and an extra sprinkle of fresh basil if desired. Serve immediately.

Recipe Tips

• Why Roma tomatoes are best: Roma (plum) tomatoes have a lower water content and firmer flesh than beefsteak tomatoes, which means they hold their shape better when marinated and don’t make the pasta sauce too watery.
• The “Angel Hair” rule: Because angel hair pasta is so delicate, it can become mushy very fast. Always pull it out of the boiling water about 30 seconds before you think it’s done, as it will continue to cook in the hot cream sauce.
• Freshly grated Parmesan: For the smoothest sauce, grate your Parmesan from a block. Pre-shredded cheeses are coated in cellulose which prevents them from melting into a perfectly smooth emulsion.
• Shrimp size: Use “Jumbo” or “Extra Large” shrimp (16-20 count) for the best presentation. They stay juicier and provide a more satisfying bite against the thin pasta.

What To Serve With Shrimp Caprese?

This Shrimp Caprese Recipe is an incredibly rich, flavor-packed main dish that needs a crunchy or light pairing! A side of Warm Garlic Bread or a toasted Baguette is the quintessential choice for soaking up the garlic-tomato cream sauce. For a balanced meal, a simple Arugula Salad with a lemon vinaigrette or a serving of Steamed Asparagus adds a lovely fresh contrast that pairs perfectly with the melted mozzarella! A chilled glass of the same White Wine used in the sauce or a bottle of Sparkling Water with lime pairs wonderfully with the bright basil notes.

How To Store Shrimp Caprese

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: The best way to reheat this is in a skillet over low heat with a splash of milk or chicken broth to loosen the sauce. Microwaving is possible but can make the shrimp rubbery.
• Avoid Freezing: We do not recommend freezing this dish. The heavy cream and fresh tomatoes will separate and change texture significantly upon thawing.

Shrimp Caprese Nutrition Facts

• Calories: 720 (per serving)
• Total Fat: 38 g
• Cholesterol: 210 mg
• Sodium: 950 mg
• Total Carbohydrates: 48 g
• Dietary Fiber: 4 g
• Protein: 46 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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